The Executive Sous Chef is responsible for assisting in the overall success of the daily culinary operations. This person will assist in leading the culinary team members and manage all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Further responsibilities include supervising all kitchen areas to ensure a consistent, high-quality product is produced, guiding and developing staff including direct reports and ensuring that sanitation and food standards are achieved. Responsibilities:•Assist Executive Chef in all kitchen operations•Provide guidance and direction to team members, including setting performance standards and monitoring performance•Utilize interpersonal and communication skills to lead, influence, and encourage others•Advocate sound financial and business decision making•Demonstrate honesty and integrity, lead by example•Encourage and build mutual trust, respect, and cooperation among team members•Ensures property policies are administered fairly and consistently•Review staffing levels to ensure that guest service, operational needs, and financial objectives are met•Supervise and coordinate activities of team members engaged in food preparation•Demonstrate new cooking techniques and equipment to team members•Implement guidelines and control procedures for purchasing and receiving•Drive achievement of goals including performance goals, budget goals, team goals, etc.•Communicate the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety•Manage department controllable expenses including food cost, supplies, uniforms and equipment•Monitor the quality of raw and cooked food products to ensure that standards are met•Ensure compliance with food handling and sanitation standards•Ensure team members maintain required food handling and sanitation certifications•Provide and support service behaviors that are above and beyond for customer satisfaction and retention•Respond to and handle guest problems and complaints•Empower team members to provide excellent customer service. Enforce guidelines so team members understand expectations and parameters. Ensure team members receive on-going training to understand guest expectations•Review comment cards, guest satisfaction results, and other data to identify areas of improvement•Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills•Train team members on the fundamentals of cooking and excellent presentation•Other duties as assignedRequirements:•High school degree (or equivalency) with Hotel/College training preferred•Minimum 2 years management experience in the culinary, food and beverage, or related field•Extensive culinary knowledge in both classical and current culinary trends•Ability to work in high stress environment. Ability to remain calm under pressure•Must follow all food and safety certifications (ex. Food sanitation certificate)•Organizational skills and attention to detail •Diplomatic team player•Excellent communication skills both written and oral•Proficient in the use of Microsoft Office•Creative and innovative, as well as proactive and customer-oriented•Excellent time management•Strong leadership skills•An aptitude for self-motivation•A can-do attitude and a hands-on approach•A flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel